Chicken Poblano Soup

This is a really good soup that we've started making and serving in the restaurant. It's a variation on David's favorite chicken soup from the first cookbook. It's good really any time of the year - comforting chicken soup, with the flavor of roasted poblanos!

• 1/4 cup butter
• 1 cup carrots - thinly sliced
• 1/2 cup onion - coarsely chopped
• 1/4 cup flour
• 6 cups chicken broth
• 1 cup evaporated milk
• 2 cups diced chicken, cooked
• 1 cup roasted poblano peppers, coarsely chopped
• 1/4 teaspoon soda
• 1 teaspoon pepper
• Salt to taste

Makes about 12 cups.

1. Melt butter in a medium soup pot. Saute carrots and onions until tender.
2. Stir in flour, and cook for about 2 minutes, stirring constantly.
3. Add broth to pot, and cook on medium heat, until mixture thickens, stirring constantly.
4. Add evaporated milk, and the chicken, continue to cook on medium low heat for about 10 minutes.
5. Add roasted peppers, soda, pepper, and salt to taste. Heat through. Serve. Savor!

Cynthia

Comments

[Jennifer McClain]

Every time we are even close to Fredericksburg we visit your restaurant, because we absolutely LOVE it. Today I had the Chicken/Poblano soup and thought this is the best soup ever! So glad to see you are kind enough to post the recipe. (I have your cookbook from years ago). I can't wait to make this soup. Keep up the outstanding work you are doing!

[Karin]

Absolutely love your restaurant! I did a write-up on your restaurant, along with photos (www.roamingthehills.com). Wonderful food, wonderful wait staff!
And thank you for this recipe, can't wait to make it!